Low Sodium Fresh Tomato Basil Sauce

Total time40 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ cup green onions (green tops only), thinly sliced
2 lbs ripe roma tomatoes, cored and roughly chopped
½ tsp sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
¼ cup fresh basil leaves, torn

Instructions

1
Heat the olive oil in a large saucepan over medium heat until it shimmers. Add the green onion tops and cook, stirring occasionally, until softened and fragrant, about 2–3 minutes.
2
Add the chopped tomatoes, sea salt, black pepper, and dried oregano. Stir to combine, then increase the heat to medium-high and cook until the tomatoes begin to break down and release their juices, about 5 minutes.

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